Lemon Orzo Salad With Zucchini And Fresh Herbs Recipes

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LEMON ORZO SALAD WITH ZUCCHINI AND FRESH HERBS



Lemon Orzo Salad With Zucchini And Fresh Herbs image

This is one of those quick lunch salads that tastes great. If you are tired of sandwiches, try this different luncheon salad. Serve with pita chips.

Provided by Miss Annie

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 cup orzo pasta (rice-shaped pasta)
2 small zucchini, diced (about 3/4 pound)
1 cup finely chopped fresh parsley
1/4 cup finely chopped of fresh mint
1 grated lemon, rind of
3 tablespoons lemon juice
3 tablespoons extra virgin olive oil
salt and pepper

Steps:

  • Cook the orzo until tender but firm.
  • Drain in a colander; rinse under cold water to cool, and drain well.
  • Mix the orzo, zucchini, parsley, and mint in a large bowl with a large spoon.
  • Whisk the remaining ingredients in a small bowl.
  • Pour over the salad and mix with a large spoon.

ZUCCHINI LEMON ORZO



Zucchini Lemon Orzo image

This easy orzo pasta recipe is a healthy summer dinner. Lemon & lots of herbs fill it with fresh flavor!

Provided by Jeanine Donofrio

Categories     Main dish

Time 30m

Yield 4

Number Of Ingredients 15

½ cup dry uncooked orzo
½ cup finely diced scallions or 1 small shallot (1/4 cup)
3 garlic cloves, minced
½ tablespoon extra-virgin olive oil, more for drizzling
1 teaspoon sherry vinegar
1 teaspoon herbs de Provence
Juice and zest of 1 lemon, plus 4 small wedges for serving
2 medium Italian eggplants, sliced into ½-inch rounds
2 small zucchini, sliced in half lengthwise
½ cup crumbled feta cheese
2 cups loose-packed fresh herbs - basil & mint, torn if leaves are big
¼ cup pine nuts, toasted
2 tablespoons panko bread crumbs
½ teaspoon sea salt, divided, plus more to taste
Freshly ground black pepper

Steps:

  • In the bottom of a large bowl, combine the scallions, garlic, olive oil, sherry vinegar, herbs de Provence and ¼ teaspoon of salt.
  • Bring a medium pot of salted water to a boil. Prepare the pasta according to the instructions on the package, cooking until al dente. Drain and immediately add the hot orzo to the bowl. Stir in the lemon zest and set aside.
  • Preheat a grill to high heat.
  • Drizzle the eggplant and zucchini with olive oil on all sides, and sprinkle with ¼ teaspoon of salt and a few grinds of pepper.
  • Grill the eggplant for 4 to 5 minutes per side, or until tender and charred, and the zucchini for 4 minutes per side, or until nice char marks form. Let cool slightly, then chop and add to the large bowl. Add the lemon juice and toss. Stir in the feta, herbs, and pine nuts, reserving a bit of each for garnish. Taste and adjust seasonings.
  • Portion into 4 serving bowls and top with the breadcrumbs and remaining feta, herbs and pine nuts. Serve with lemon wedges on the side.

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